Chicken-Like Pot Pie Recipe
This recipe for Chicken-like pot pie is amazing. I miss having a good vegan pot pie! I like to try new recipes when I visit my friend in Fairbanks, AK. Â I was there a couple weeks ago and it was COLD, like -29 degrees below 0 cold.
I felt like we needed some comfort casserole food and so I made us this recipe from The Warm Kitchen by Amy Fothergill for Chicken Pot Pie. Â Â I made substitutions making the recipe dairy-free and meat free, since it was already Gluten-Free! Â It was delicious! Â I will be making this pot pie again and adding The Warm Kitchen to my list of top 10 Gluten-Free Cookbooks! Â Â I know you will enjoy this recipe. Â The meat substitute I used is called Beyond Meat. Â It is Gluten FREE! Â Look for it in your Natural Pantry.
Recipe for Chicken-Like Pot Pie
1. Â Place the following in a large soup pot and bring to medium heat: Â
3 cups Vegan Chicken Broth
2 cups canned Coconut Milk
1/2 tsp each dried thyme, sage and rosemary ( or poultry seasoning )
1/4 tsp black pepper
1 tsp sea or kosher salt
2. Â Make Slurry of 1/4 cup cornstarch and 1/4 cup cold water and add the slurry to the broth above when bubbles start to form and mix well.
3. Â Add the following and simmer about 2o minutes until thickened:
1 package cubed Beyond Meat’s substitute  Chicken
2 cups mixed vegetables ( I used peas, corn, broccoli, onions and green beans )
4. Â Pour into a 9 x 13 inch baking pan and top with Drop Biscuit Topping. ( Recipe follows below )
Bake at 375 degrees for 40 minutes or until Biscuits are golden on top.
Recipe for Drop Biscuit Topping
1. Mix together dry ingredients by hand or process in a food processor by pulsing. Â I mixed by hand. Â
1/3 cup shortening or butter
1 1/2 cups gluten free flour mix ( I used pure pantry )
1 tsp xanthan gum if  it is not in your GF Flour mix above.
1 tsp sea or kosher salt
1 Tablespoon sugar
2 teaspoons baking powder
2/3 cup whole milk ( I used almond milk )
3 eggs
1 tsp white vinegar
**ADD wet ingredients to the dry mixture and mix lightly. I used a cookie batter scooper to put the Biscuit Topping on the Chicken-Like Hot Mixture.
Bake at 375 degrees for 16 minutes and enjoy this pot pie!
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mmmm this is the ultimate comfort food!!! I love making vegetarian meals, even moreso when they have real substance like this recipe – I’d love to try making!
Never had them like this, sounds good though.
I’m going to try this
I’ve always wanted to try alternatives to meat, being that I am a huge health nut and love vegetable based soups and chili. I have never tried gluten free in my meals though, and definitely want to see how gluten free dumplings taste! This is one of my favorite family meals. 🙂
I tried a couple of prepared dishes containing Beyond Meat at Whole Foods. I’m looking forward to cooking with it myself.
It is fabulous Charj! They don’t have it in Alaska….so when I was on a trip to OR last fall I brought some home with me and froze them 🙂
There are a few items I’ve never used before (xantham gum, rice flour) but I am gung-ho to try a great veggie, wheat-free warmer-upper. Thanks for the great recipe1